3 large eggs, very well beaten
1/3 cup fresh lime juice
1 tablespoon finely grated lime zest
¾ cup granulated sugar
4 tablespoons cold butter, diced
1 ¼ cup (5 oz or 141g) Better Batter Gluten Free Flour
1/2 cup sugar, divided
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, diced
2 tablespoons cold solid shortening, diced
½ cup lightly toasted coconut
¼ cup ice cold water
1 cup fresh blueberries
2/3 cup fresh blackberries
2/3 cup fresh raspberries

Whisk together the eggs, lime juice, lime zest and sugar in a medium non stick saucepan; heat over low heat, whisking constantly until thickened or about 10 minutes. Remove from the heat; whisk in the butter, a few pieces at a time until mixture is blended. Pour cream through a fine mesh strainer into a bowl; cover with plastic wrap, pressing surface onto cream. Refrigerate two hours or until cold.

Meanwhile, preheat oven to 375F. Degrees. Prepare the tart shell by mixing together gluten free flour, three tablespoons sugar and salt in a food processor. Add the butter, shortening, and coconut, pulsing between additions until mixture forms crumbs. Drizzle in the water and process until dough comes together. Dust a surface with flour and knead the dough quickly into a flat disk. Wrap in plastic and refrigerate for 30 minutes.

Roll dough out to fit the bottom and sides of a 10 inch glass tart dish. Place a piece of parchment or baking paper on top of the dough and blind bake for 10 minutes then remove paper and continue to bake for another 15 minutes or until golden. Cool tart shell completely.

To assemble the tart, spoon the lime curd into the crust, spreading evenly. Layer the blackberries in a circle in the center of the tart, followed by the raspberries. Layer the blueberries toward the outer edge of the tart. Slice & serve. Makes 10 servings.